If you are a pessimist, you could call this a major fail (not the recipe, but me).If you are an optimist, you can call this a very figure friendly adaptation to the printed dessert.

I only got my one pear poached. No crust. No nuts. No pastry cream. And, heck, no partridge in a pear tree.

But my pear ROCKS.

I don't drink so I tried poaching it in a Pomegrante Cranberry cocktail. However, after a few minutes on the stove, I knew the color of the drink wasn't strong enough to transfer to the pear. I searched the kitchen for other red products.

Looks like the cooking classes your taking are a blast--thanks for sharing what you are doing! I will be teaching six different culinary classes for our community starting in February and can't wait! Is your class just a demo or hands on as well?! I am still debating on what will work best :-)